Coconut Cardamom Sweet Potatoes
Transform your table with the rich, exotic flavors of Coconut Cardamom Sweet Potatoes—a delightful blend of roasted sweet potatoes and a luscious spiced coconut milk sauce. Infused with warm cardamom and cinnamon, kissed with a touch of maple syrup, and sprinkled with shredded coconut, this dish offers a perfect balance of sweet and savory. Quick to prepare in under an hour, it’s a fragrant and creamy side dish that pairs beautifully with rice or stands alone as a plant-based centerpiece. Garnished with fresh cilantro, this recipe not only tastes incredible but also looks stunning on your plate. Whether you're hosting a dinner party or indulging in a cozy weeknight meal, Coconut Cardamom Sweet Potatoes delivers comforting, global-inspired flavor in every bite.
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Recipe Information
Ingredients
- 4 large sweet potatoes
- 1 can (13.5 oz) coconut milk
- 1 teaspoon ground cardamom
- 0.5 teaspoon ground cinnamon
- 2 tablespoons maple syrup
- 0.5 teaspoon salt
- 2 tablespoons unsweetened shredded coconut
- 2 tablespoons fresh cilantro (optional, for garnish)
- 1 tablespoon olive oil
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Peel the sweet potatoes and cut them into 1-inch cubes. Spread the cubes evenly on the prepared baking sheet.
Drizzle the olive oil over the sweet potato cubes and toss to coat them evenly. Roast in the preheated oven for 25-30 minutes, or until they are tender and starting to caramelize at the edges.
While the sweet potatoes roast, pour the coconut milk into a medium saucepan over medium heat.
Add the ground cardamom, ground cinnamon, maple syrup, and salt to the coconut milk. Whisk the mixture until well combined and let it simmer gently for 5-7 minutes, stirring occasionally, to allow the flavors to meld.
Once the sweet potatoes are done roasting, transfer them to the saucepan with the spiced coconut milk. Stir gently to coat the sweet potatoes in the sauce, being careful not to break them apart.
Reduce the heat to low and let everything simmer together for 5 minutes, allowing the sweet potatoes to absorb the flavors of the sauce.
Transfer the finished dish to a serving bowl. Sprinkle the shredded coconut over the top for added texture and garnish with fresh cilantro, if using.
Serve warm as a side dish or with rice for a hearty main course. Enjoy!
Nutrition Facts
Calories |
269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 359 mg | 16% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 21.6 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 115 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
